Roquefort Profiteroles

• ¼ pt / 140 ml milk and water mixed
• 2 oz / 60

Put the liquid and butter in a saucepan, heat gently until the butter has melted, and then bring to a strong boil. Remove from the heat, and tip in the flour and salt. Beat vigorously until the mixture becomes a stiff paste and leaves the sides of the pan. Cool for 5–10 minutes, and then beat in the eggs, one at a time, stirring in vigorously until the dough becomes smooth and glossy. Stir in t